Another Gordon Ramsay recipe! Paella is a dish that I love after having tried it in Spain during my graduation trip (how I wish I can go back there!) But I have not tried making it because saffron is so expensive here! A small box of saffron will set me back by at least $10!
The chance to make paella came when X wanted to cook something for me – so he sponsored all the ingredients, but somehow it ended up me cooking the dish… oops!
The preparation is very straight forward, sauté the ingredients, add stock and seafood, and simmer until done – definitely manageable!
We splurged a little and bought tiger prawns but I think it would have been equally good with other large prawns – tiger prawns are quite pricey! We also substituted Spanish rice with Arborio rice and made the paella in my 12-inch non-stick frying pan. Was really glad the paella turned out well despite not having the traditional equipment!
I really love the paella as it was so delicious and flavourful! Will definitely be making it more often in the future.
|1) Pan-fry the chicken until browned on all sides.
|2) Add in chorizo, then onion and sauté well.
|3) Add in the minced garlic and sauté until fragrant.
|4) Add in the Spanish rice (I used Arborio).
|5) Coat the rice with the oil.
|6) Add in chicken stock to cook the rice.
|7) Add in saffron and continue to let it simmer.
|8) Add in prawns and cook until the water has been absorbed.
Chicken, Chorizo and Prawn Paella
- 2 tablespoons olive oil
- 2 chicken thighs, debone and deskinned
- 1 chorizo sausage, ~100 grams, sliced
- 1/2 medium onion, finely chopped
- 1 clove garlic, peeled and chopped
- 200 g Spanish rice
- 500 ml water or stock
- 1/2 chicken stock cube, Omit if using stock
- A pinch of saffron threads
- 4 to 6 large tiger prawns, trimmed and slightly butterflied
- 1/2 teaspoon dried rosemary
- Chopped parsley, for garnish (optional)
- 1 lemon, cut into wedges
- Heat olive oil in a paella pan (or a large, shallow frying pan/skillet, 12 to 14-inch in diameter) over medium heat until shimmering.
- While the oil is heating, chop chicken into slightly bigger than bite-size pieces. Place the chicken in the hot oil to brown the sides. Push the chicken aside and add in the chorizo. Lightly brown the chorizo then add in the onion. Sauté until the onion is translucent and add in the garlic. Sauté for 1 minute more.
- Add in the rice and sauté for a couple of minutes until rice is coated with oil.
- While rice is cooking, soak the saffron threads in the water for a couple of minutes. Add the water into the pan and crumble the stock cube all over. Add in the dried rosemary.
- Turn the heat up until it starts to boil then turn the heat down to medium-low to simmer. Add in the prawns, submerging completely (or as much as possible) underneath the rice. Stir occasionally and simmer uncovered, until the rice is al-dente. Don't stir too much as you will end up releasing too much starch from the rice, making it sticky.
- At the end, spread the paella evenly in the pan and turn the heat up to crisp up the bottom slightly if you prefer a crispier paella (but not too much!)
- Garnish with parsley (if using) and serve immediately with lemon wedges.
- I couldn’t find Spanish rice, so I used Arborio rice instead, which I found it in NTUC finest.
- Do you rinse or not rinse the rice? I have seen Gordon Ramsay adding it directly into the pan without washing it, but being paranoid, I decided to wash it anyway.
- I was perplexed when Gordon Ramsay’s recipe stated a few saffron threads – just what in the world is a few? So I followed the package’s instructions and used about 15 threads of saffron.
- When I made the recipe for the first time, I added the saffron directly into the frying pan, but I found that this resulted uneven colouring of the rice, so I will recommend soaking the saffron threads in water first.
- Based on package’s instructions, I was supposed to use 1 stock cube for 500ml of water, but because I have a lot of other ingredients contributing to the flavours, I used half of what was recommended, which was enough for my taste buds. Different brand of stock cubes have different recommendations, so do read the instructions first!
- Use really large prawns otherwise they will turn to mush by the time you finish cooking the rice. If you can only get smaller prawns, add the prawns at a later stage. For the prawns, I used a pair of kitchen scissors and trimmed away the antenna and the sharp edges (on top of the head and at its tails). Then I snip the back of the prawns and rinsed out the intestines.